15 August 2023
Here we are in the “dog days” of August and everyone is still up for a snack or two to tide them over until dinner or as a party appetizer.
Mini Fruit Pizzas
Ingredients:
Base:
- 2 ¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup (2 sticks) butter, softened
- 1 ½ cups sugar
- 1 egg
- 2 teaspoons vanilla extract
Topping:
- 16 ounces cream cheese
- ½ cup (1 stick) butter, softened
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- sliced fruit
Directions:
- Preheat oven to 375.
- Combine flour, baking soda, and baking powder and mix well.
- Cream butter and sugar in a bowl until fluffy. Add egg and vanilla and mix until the egg is fully incorporated.
- Slowly add dry ingredients until all is combined.
- Form balls about 1 ½ inches in diameter and place on a cookie sheet lined with parchment paper.
- Bake for 8 to 10 minutes or until golden.
- Allow to cool thoroughly.
- Meanwhile, cream together cream cheese and softened butter. Add vanilla. Slowly incorporate powdered sugar to the consistency you like.
- Spread over cooled bases and top with fresh fruit.
Yogurt Bark
Ingredients:
- 3 cups whole-milk, plain, Greek yogurt
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ½ cups strawberries, sliced
- ¼ cup mini chocolate chips
Directions:
- Combine yogurt, maple syrup (or honey) and vanilla in a bowl.
- Spread onto a large, rimmed baking sheet, lined with parchment paper.
- Freeze until very firm, at least three hours.
- Cut or break into pieces to serve. Keep chilled or eat it quickly.
Pickled Snap Peas
Ingredients:
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons salt
- 2 large cloves of garlic, thinly sliced
- 1 teaspoon dill seed
- 1 teaspoon mustard seed
- ½ teaspoon crushed red pepper flakes
- 1 pound sugar snap peas, trimmed
- 1 tablespoon fresh dill, chopped
Directions:
- Combine vinegar, water, and salt in a large saucepan. Bring to a boil over medium-high heat. Stir until salt dissolves.
- Remove from heat and add garlic, dill seed, mustard seed, and red pepper.
- Add peas and allow to marinate, stirring occasionally, for at least 15 minutes.
- Drain and toss with chopped dill for garnish.
Avocado Black Bean Dip
Ingredients:
- 4 medium, ripe avocados, divided
- 1 or 2 tablespoons lime juice, divided
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground pepper
- ¾ cup canned black beans (preferably no-salt added), drained and rinsed
- ¾ cup frozen whole kernel corn, thawed, or fresh corn that has been fire roasted
- 1 small jalapeno pepper, seeded and finely chopped
- 2 tablespoons fresh cilantro, chopped
Directions:
- Mash 2 avocados with a fork. Stir in 1 tablespoon lime juice, salt, cumin, and pepper until combined.
- Cut the remaining 2 avocados into small chunks. Add to the mashed mixture with beans, corn, jalapeno, and cilantro. Stir until well combined. Add more lime juice to taste.
Zucchini Bites
Ingredients:
- 2 cups shredded zucchini
- 1 cup breadcrumbs, preferably Panko
- ½ cup Parmesan cheese
- 1 egg
- 1 tablespoon vegetable oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- salt and pepper to taste
Directions:
- Using a box grater or food processor, shred zucchini until you have 2 cups.
- Combine all ingredients until evenly mixed.
- Shape into 1 ½ inch balls.
- Place zucchini balls in a single layer in an air fryer basket and spray with cooking oil (to prevent them from sticking together). Cook at 350 for 13 to 15 minutes or until golden brown. OR bake in an oven preheated to 375 for 15 minutes or until golden brown.
